In a concerning development for Toronto’s dining scene, health inspectors have shuttered two popular establishments this week after discovering multiple critical food safety violations. The closures highlight ongoing challenges in maintaining proper health standards across the city’s vibrant restaurant landscape, even as the industry continues its post-pandemic recovery.
DL Chicken, located at 1039 College St., was ordered closed on May 6 after city health inspectors identified nine infractions, five categorized as crucial or significant. Among the most alarming violations were improper food temperature control and inadequate pest control measures. According to Toronto Public Health records, inspectors observed food items being stored at temperatures conducive to bacterial growth—a direct violation of provincial food safety protocols.
The second establishment, Gangnam Chicken at 564 Bloor St. W., faced similar consequences on May 7 after accumulating 11 infractions during a routine inspection. Inspectors documented “gross unsanitary conditions” throughout the facility, including evidence of pest activity and cross-contamination between raw and ready-to-eat foods. Most concerning was the establishment’s failure to ensure food handler certification among staff, a fundamental requirement for food service operations in the city.
“Food safety violations of this magnitude represent significant public health risks,” explains Dr. Eileen de Villa, Toronto’s Medical Officer of Health, in an exclusive statement to CO24 News. “Bacterial contamination from improper handling or temperature control can lead to serious foodborne illnesses, particularly dangerous for vulnerable populations.”
These closures come amid increased scrutiny of Toronto’s food safety landscape. City data indicates health inspectors conducted over 18,000 restaurant inspections last year, with approximately 3% resulting in closure orders. While this represents a modest improvement from pre-pandemic figures, industry experts suggest ongoing staffing challenges may be contributing to compliance issues.
Restaurant industry advocate James Henderson notes, “Many establishments continue struggling with staff retention and proper training following the pandemic disruptions. While this never excuses serious health violations, it contextualizes some of the systemic challenges facing the industry.”
Both restaurants must address all identified violations and pass a comprehensive re-inspection before being permitted to reopen. The city’s DineSafe program maintains public records of all restaurant inspections, allowing consumers to make informed dining choices based on an establishment’s compliance history.
For Toronto’s dining public, these closures serve as a sobering reminder of the importance of food safety regulations. As summer approaches and dining activity increases across the city, will greater transparency and stricter enforcement be necessary to ensure public health standards are consistently maintained in our favorite restaurants?
